Enchiladas Verde

This is super easy!  Uses yummy salsa verde - this is what I used



3 Chicken breasts, boneless
1 jar salsa verde - you could use another salsa if you prefer
Re-fried beans - I just used a can, or you can make your own
Soft, flour tortillas
Shredded cheese - I used a Tex-Mex blend

Place chicken breasts in a crock pot and pour the jar of salsa on top.  Cook on low for 6-8 hours, or high for 4-6 hours.
You should be able to shred the chicken with forks when cooked.  Do this right in the crock pot and be careful not to burn yourself.

On a flour tortilla, spread approximately 1 1/2 Tbsp of re-fried beans in the centre of the tortilla.   Using a slotted spoon to allow liquid to drain, add a couple spoonfulls of the chicken mix.

Roll the torilla and place 'fold down' in a baking dish.  Repeat this until you've used all the chicken, or the pan is full.  Pour some remaining liquid over rolls, but don't drown them.

Top with shredded cheese and bake at 375 F for 10 - 12 minutes until cheese is melted.

Mexican Soup



 

1 Tbsp vegetable oil
2/3 cups chopped onion
1 can black beans, rinsed and drained
1 can red kidney beans, rinsed and drained
1 can diced tomatoes, with juice
1 green pepper, chopped
as many jalapenos as you'd like
3/4 cup frozen corn
2/3 cup quinoa
1 can tomato paste
2 tsp chili powder
1/2 tsp ground cumin
4 cups chicken or vegetable stock
1 cup water
2 Tbsp chopped fresh cilantro
1/2 tsp grated lime zest
salt and pepper to taste
hot sauce to taste

Heat the oil in a large saucepan on medium-low heat. Add the onions and cook until tender (about 7 minutes). 
Add the beans, tomatoes, green pepper, corn, quinoa, tomato paste, chili powder, cumin, stock and water.  Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until the quinoa is tender. 
Stir in the cilantro and lime zest. 
Season with salt, pepper and hot sauce to taste. 
Serve with a spoonful of sour cream and corn tortillas if desired.

Cream of Vegetable Soup

 



2 cups chopped sweet onions
1 1/2 cups chopped carrots
1 cup chopped celery
4 cups cubed, peeled potatoes
1 head cauliflower, broken into florets
1 head broccoli, broken into florets
2 Tbsp canola oil
2 cans condensed chicken or vegetable broth
3 cups water
1 tsp salt
2 tsp pepper
1 tsp dried basil
1/2 cup half and half cream

top bowls of soup with shredded cheese

In a large pot, saute onions, carrots and celery in oil until tender. Add potatoes, cauliflower and broccoli and saute 5-6 minutes more. Add broth, water and seasonings;  bring to a boil.  Reduce heat, cover and simmer 10-12 minutes, or until vegetables are tender.  Let stand to cool.

Puree vegetable mixture using immersion blender, or in batches in a blender or food processor.  Return all to pot and add cream.  Heat through, do not boil.  Top bowls with shredded cheese.